Studies on physicochemical properties of edible oils
K Peeter Simon, M Aruna, DS Rao
Taking into consideration the regional preferences of the local population to Groundnut oil, Olive oil and rice bran oil, the present study of nutritional evaluation of three different oil blends was conducted using Groundnut oil, Olive oil, Palm oil as controls. The oil blends selected were Groundnut oil, Olive oil, Palm oil in the ratios of 50:50 with other oils. These oil blends were used for making a ready to eat (RTE) extruded snack. Shelf life studies during storage for two months were examined for changes in chemical and sensory characteristics. Near significant changes were observed in the oil extracted from the fried product in comparison to control. Sensory evaluation of the ready to eat (RTE) extruded snack indicated that it was chemically acceptable up to two months of storage.